4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable oil (we used canola)

2 tablespoons lemon juice

salt + pepper to taste

 

Throw egg yolks and mustard into the bowl of a food processor. With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper. Makes about 2 cups of mayonnaise that will keep for about a week.

 

Variations on Basic Mayonnaise:

Put about 1 cup of basic mayonnaise back in the food processor, and for each of the variations below:

 

Garlic Basil Mayonnaise:

Throw a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into the food processor with the basic mayonnaise, then process until the basil is chopped. We also though you could just stir prepared basil pesto into mayonnaise, but we didn’t feel like making pesto first.

 

Spicy Curry Mayonnaise:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

 

Lemon Caper Mayonnaise

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.